More About LADYPIXEL

Recipes I've Shared:

My mom used to make this recipe. Of course, she did it with a gazillion meatballs (always frozen), full-fat sour cream (lots of it), and normal high-sodium beef broth. My version is marginally better, although it does still use the frozen meatballs -- note, you can make it better still by doing your own meatballs!

This is meant to go on top of rice, noodles, or some other carb source. It's not "healthy", but it's also not horrible as long as you don't gorge on it.

I got a yogurt maker, and opted to use a pre-existing Greek yogurt culture (aka a store-bought yogurt) as a starter for a batch. This recipe tracks the calories of this very simple yogurt! Note: this recipe requires a yogurt maker. There are alternate ways of making yogurt which don't require one; do research if you want to do a non-yogurt-maker version.

Homemade spaghetti sauce using tomatoes and bell pepper from my garden, along with a bunch of other ingredients! This is only "poultry" because it uses chicken broth. Using vegetable broth would make it fully vegan!

I love this salad. It's not the lowest-calorie option out there, but it's full of tasty goodness, and it's easy to make... and best of all, it's different from the majority of salads that are out there.

I love ceviche. It's a fresh, easy-to-make Mexican dish that's packed with flavor and is so, so very good! Mine doesn't use shrimp (although you can certainly add shrimp, just double the soaking time), so it's safe for those with shellfish allergies, too! Tastes good as a salad topper, in a wrap, or simply alone as its own salad, and it's a great appetizer for parties.

I have been fiending for beef stroganoff, but the typical ingredients (sour cream, egg noodles, etc) make it difficult to make. So, this is my lower-calorie take. It is still not completely low-calorie, but it's a lot better!

Also, please note that this recipe is based off the ingredient quantities I actually used. Caloric variations occur, especially when using different brands of broth/noodles.

I wrote the recipe as a four-serving recipe. That may have been overly generous. (See 'tips' below.)

While not the most healthy dish on the planet, I've removed some of the sodium content by using half fresh tomatoes, half canned. I removed a LOT of cheese from the standard dish, opting for a single slice on top of each pepper.

I am a huge fan of ramen. I am -not- a huge fan of the seasoning packets that -come- with the ramen, though. After having had real, Japanese ramen, it's hard to stomach those blah packet-flavors, and they're so, so salty. And thus, this is one ramen broth recipe I'd found (and have heavily modified) to make one of the huge bowls of Japanese-style miso-flavored ramen that I love so well.

NOTE: This does -not- include the calories for the noodles themselves! You can use basic packaged ramen noodles, or soba noodles, rice noodles... basically, anything you prefer to use is good. Or you can leave them out entirely. The choice is up to you!

I have a bad habit of going 'mmm, this sounds good' at the produce market, and I come home with all kinds of stuff. Sometimes it all works beautifully together... like it did for this surprisingly low-calorie, low-sodium, low-fat. high-potassium soup.

This is a good base for a soup, or it's a good simple and quick soup on its own right. You can toss in more ingredients if you want to, but add the calories that go with it! It is, for a soup, EXTREMELY low sodium and low-calorie, so if you want to add things like chicken meatballs/dry noodles/etc to it, it isn't going to be overpowering.

This is a very basic tuna salad to use for sandwiches or to top a green salad. Milk replaces part of the mayo to reduce the fat and sodium content slightly. We like a lot of green onion, but you can add more celery to give it body and 'crunch' if you want.

My aunt made a salad very much like this for holidays, although she uses currants instead of cranberries (hard to find where I'm at), and I'm still trying to master her 'dressing'. Either way, it tastes fantastic.

This concept is based off of Coach Nicole's Mini Vegetable Frittatas, except that I use mini-muffin pans to make a smaller-size serving, and different ingredients. It's good! These are great to make up in advance and then have for a quick breakfast-on-the-go, too.

This is just a very basic chicken salad for topping off greens or slapping between a couple slices of bread. It's a basic recipe which, in the past, I've done with much more mayo - the milk thins out the mayo and helps spread the flavor out in this variation. Adding dried cranberries or chopped nuts makes it even better, but doing that, one should remove the relish and add a little more milk (maybe up it to 3 tablespoons of milk). This is a -big- recipe because it keeps for many days in a sealed container.